Foodstyle Magazine - Autumn 2012

  Autumn 2012 - In this Issue PaparazzoVenison mince pies with vegetable coleslawVenison saladSquid pies with simple salad, Salmon - simply red no artificial colour, Salmon wrapped in zucchini, Barista secrets or how to tell a bad cup of coffee, Book review, In defence of chard

Coffee Systems
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PaparazzoPaparazzo

Snaps and casual photos around  interesting cuisine tourism venues.

This issue - Master sommelier in the making, Cheese champs, They came from the south, From Spain with acorn flavours, Celebrating wine heritage,
Sangiovese 2010 vintage.


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Silver Fern Farms recipes

Venison mince pies with coleslaw

Venison mince makes the most delicious lean, but flavoursome pie filling with a subtle gamey flavour and, as we all know, good meat in pastry as an occasional treat is a national culinary treasure.

We have used Silver Fern Farms venison mince which comes in 500g packs and is available at supermarkets throughout the country.

We combine the mince with a little bacon and mushrooms for added flavour and present our pies with a crisp red cabbage, carrot and bell pepper coleslaw doused in a mustard vinaigrette. They are served with a dollop of plain yoghurt (or sour cream) which tastes even better if flavoured with a little English mustard.



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Silver Fern Farms recipes

Venison and vegetable salad

This premium meat and vegetable salad is served chilled and is not only very healthful but packs an amazing flavour punch.

We use farmed venison medallions from Silver Fern Farms; a meat not just lean but slightly gamey, complementing the crunchy vegetables in the slaw and Asian flavourings in the dressing. These medallions come trimmed and ready to cook, no preparation necessary.

We have presented our salad both with noodles as our choice of carbohydrate and without, and I can’t stress enough that this salad tastes good and wholesome on its own for any occasion.


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Sealord Atlantic Salmon

Squid pies

Squid pies are common in various incarnations around the Mediterranean coast of Spain, France and Italy. While the mixture varies a lot, and can be made up of squid, cuttlefish and octopus, they do have in common the use of tomatoes and a rustic yeast bread/pizza dough.

We have used puff pastry, as butter-based dough makes more sense in a region where the dairy industry is so prominent. We have also added a little Asian chilli for tang and an option of cheese. Yes cheese – cheese and meat pies are very popular down under where dairy rules.

We also used the best squid, New Zealand arrow squid from Sealord, and made our pies with shop bought pastry which is far easier, and is even more affordable than making your own pastry or even bread pastry dough. That is unless you already have the ingredients waiting in your pantry and you particularly like making bread dough.  



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Salmon - simply red 

Risotto

In a wacky coincidence, two of Dunedin’s obsessions came together on the first weekend in March, observes Suzanne Middleton.

At the end of a week when the local rugby union’s empty pockets scandalised Otago province, rugby fans were hoping that, against the odds, the local Highlanders could beat the Crusaders from neighbouring Canterbury at the new Forsyth Barr Stadium in Dunedin.

At the same time, the salmon were running in Otago harbour so hopes were high that weekend for the annual Salmon Fishing Competition.

If the salmon on your plate was recently liberated from a supermarket chiller, or smoked and sliced lettuce thin before being sealed in plastic, you may not know the magic of a salmon pulled from the sea and flopped onto your kitchen bench.
 
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Salmon wrapped in zucchini


There are a number of similar recipes out on the internet combining salmon and zucchini, but they are usually baked dishes. 

We first saw this visually appealing way of wrapping salmon pieces in zucchini demonstrated in the mid 1990s on the Gourmet Ireland TV cooking show, hosted by clever husband and wife chef team, Paul and Jeanne Rankin, and we have been impressing the pants of visitors to our BBQs with this presentation ever since.

It’s not only a very attractive way of presenting salmon, and one that can hold its own in the incessant march of cooking fashions, but a very economical one, as the small pieces seem to go a long way around the table.


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Coffee Systems
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Barista secrets or how to tell a bad cup of coffee


There are a dozen ways to make a cup of coffee, but none as artful or flavoursome as one produced through an espresso machine. If you want to learn what skills go into making your latte or flat white, then read on. It will make you a better judge of coffee.  

The ubiquitous espresso machine grinding, pumping, frothing and singing away in cafes around the country has its origins two centuries ago when an Italian knocked up an apparatus for forcing hot water quickly (espresso) through finely ground coffee beans to maximise extraction flavour.

The first espresso machine was built in Turin and patented in1884, touted as the “new steam machinery for the economic and instantaneous confection of coffee beverage, method.”
In 1905 the patent was bought by Desiderio Pavoni who founded the La Pavoni company that produced the machine on a commercial scale in Milan.


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House of Knives

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Book review


Treats from Little and Friday
Kim Evans, Penguin, April 2012. 


Cookbooks from the frontline of the hospitality industry are market-proven in a way those written by professional food writers aren’t - as the recipes have presumably been tested on, and voted for, by the public, so come with a commercial endorsement. 

Although, it must be said, the quality and success of such books reflects the input of the publisher and its editors, as the commercial heat, pace and general expertise of the commercial kitchen is far removed from the effort that goes into an afternoon baking treats for the kids in the home stove..



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Champage Lady


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In defence of chard

Chardonnay, probably the most planted grape in the world, fell out of popularity among wine quaffers following its heyday in the 1980s and a global backlash against big fat white wines with high levels of alcohol, malolactic fermentation (making them buttery) and over-oaking. 

Kiwis abandoned chardonnay for trendsetting sauvignon blanc and, a little later, pinot gris, but a dedicated cadre of chard drinkers kept production levels in this country commercially afloat.

Besides, the wine-drinking world is divided between sauvignon blanc sippers and those who can’t drink the stuff, unless it is very subtle in flavour – and a lot of Kiwi sauv is so varietal-strong that it tastes like it has been made from boiled up gorse bushes.



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